Rhubarb Marmalade
A vibrant marmalade featuring rhubarb, lemon, and orange is prepared with added pectin.
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Instructions
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Start a boiling water bath canner, half-full, and sterilize jars for 10 minutes; keep jars hot. Separately, heat flat jar lids in simmering water.
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Thinly slice rhubarb into a large nonreactive kettle.
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Peel the thin outer rind from the orange and lemon, slice into strips, and add to the rhubarb. Remove white pith, chop remaining fruit into small chunks, discard seeds and membrane, then add to the kettle.
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Add sugar to the kettle; cook slowly over medium-low heat, stirring until dissolved.
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Increase heat to high, bring to a full boil that cannot be stirred down, and continue boiling for 2 minutes, stirring.
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Immediately add pectin and bring back to a boil, boiling for 1 minute longer while stirring constantly.
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Skim foam if desired. Ladle the hot mixture into jars, leaving 1/4-inch headspace. Wipe rims, place hot lids, and screw on rings firmly.
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Place jars on the canner rack and add water to cover jars by at least 1 inch. Bring to a full boil, cover, and process for 5 minutes.